Get ready to impress with this delicious cast-iron New York strip steak topped with bright chimichurri sauce!
I love how the fresh herbs and garlic in the chimichurri add a cheerful pop of flavor that pairs perfectly with the juicy steak.
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Chimichurri Steak
Cooking steak in a cast iron pan gives it that perfect golden crust while keeping it super tender inside.
Trust me, this meal is not just for special occasions - it's easy enough for any night of the week! I love serving this with smashed potato bites or parmesan potatoes.
If you love steak recipes, try my steak fajitas, tuna or cabbage steaks next!
What is New York Strip Steak?
A New York strip steak, also called a strip loin, is a delicious cut of beef that comes from the cow's short loin.
It's famous for its rich flavor and tenderness, with just the right amount of marbling that steak lovers adore.
This cut is usually boneless, which makes it super easy to cook. It's perfect for grilling, broiling, or pan-searing.
Personally, I think the best way to prepare a New York strip steak is by searing it in a cast iron pan.
The high heat gives you that amazing crispy crust while keeping the inside juicy and flavorful!
Ingredients
- New York steaks - When you're picking out New York steaks, always go for high-quality cuts. They really make a difference in flavor and tenderness! If you can't find New York steak, you can use ribeye, sirloin, or filet mignon instead. For a budget-friendly option, flank steak or strip steak works too; just remember to adjust the cooking times based on how thick the cut is.
- Coarse salt - Using coarse salt is key! It enhances the steak's natural flavors way better than regular table salt.
- Garlic - Garlic is a must-have for this dish. It adds that amazing aromatic restaurant-like taste to both the steak and the chimichurri sauce.
- Butter - Don't skip the butter! Basting with butter makes the steak rich and helps you achieve that perfect sear. Trust me, it's worth it!
- White wine vinegar - Adds a tangy kick that balances out the richness of the steak nicely.
- Olive oil - When making chimichurri, choose high-quality olive oil. It really impacts the flavor of the sauce.
- Oregano - I love using dried oregano for its warm, earthy flavor. If you want something fresher, you can definitely use fresh oregano leaves!
- Chili flakes - Add chili flakes for a spicy kick in the sauce. It really brings everything together!
- Paprika - Sweet paprika adds a mild, smoky sweetness that complements the steak perfectly.
- Fresh parsley - You can even use fresh cilantro if that's your thing!
This herb sauce is quick and easy; or try my other chimichurri sauce variation with red onions. It's perfect for seafood like baked cod fillets too.
📋 You can find the full ingredient list in the Recipe Card below the article.
Don't Skip Resting Time
Resting is essential for a juicy steak. After cooking, let the steak rest for at least 5 minutes.
This allows the juices to redistribute through the meat instead of spilling out when you slice it.
How To Make This Steak in Cast Iron Skillet
- Season steaks: Start by seasoning the steaks with salt on both sides. Let them sit at room temperature for about 30 minutes. This helps enhance the flavor!
- Prepare pan: Next, melt some butter in a cast-iron pan over medium-high heat. Add crushed garlic to the butter and let it brown for extra flavor.
- Cook steaks: Now it's time to cook the steaks! Sear them in the hot pan until a golden crust forms, then flip them over to sear the other side.
- Lower the heat and cook to your desired doneness, basting the steak with the pan juices as you go. For a perfect medium-rare, cook for an additional 5-6 minutes.
- Rest steaks: Once cooked, remove the steaks from the pan and let them rest for 5 minutes before slicing. This helps keep them juicy!
- Mix chimichurri base: In a small bowl, combine dried oregano, chili flakes, sweet paprika, and 1 tablespoon of hot water. Let this sit for 30 minutes to let the flavors meld together.
- Add fresh ingredients: While you wait, finely mince some garlic and chop fresh parsley. After the 30 minutes are up, mix these into your spice mixture.
- Combine ingredients: Finally, stir in the vinegar and olive oil. Your chimichurri is ready to add a burst of flavor to your steak!
Alternate Cooking Method - In The Oven
Cooking a steak perfectly can feel like an art, but it's easier than you think! Here's how to get it just right:
- Sear the steak. Start by searing the New York strip steak in a hot, oven-safe skillet for 2-3 minutes on each side. This creates a delicious golden crust for extra flavor.
- Preheat the oven. While searing, preheat your oven to 400°F.
- Cook. After searing, pop the skillet with the steak into the hot oven.
- Cook times:
- Medium-Rare: 5-7 minutes
- Medium: 7-9 minutes
- Medium-Well: 9-11 minutes
- Check the temperature. Use a meat thermometer to check the internal temperature:
- Medium-Rare: 130°F
- Medium: 140°F
- Medium-Well: 150°F
- Rest the steak. Once done, let the steaks rest for 5 minutes before serving. This resting time allows the juices to redistribute, making every bite super tasty!
Seasonings Ideas
In this recipe, the chimichurri sauce adds tons of flavor to the steak, making it super tasty!
If you want to mix things up, you can also season your steak with ingredients like freshly cracked black pepper, rosemary, thyme, onion powder, and a dash of cayenne pepper for some heat.
But honestly, if you have a good-quality steak, just using simple salt and pepper on both sides is often all you need.
Sometimes less is more, and the natural flavors of the steak will shine through!
To Trim the Steak
Trimming your steak is an important step that helps it cook evenly and look great on your plate!
- Start by removing any excess fat and the tough silver skin from the edges. This not only makes your steak taste better but also helps with presentation.
- Grab a sharp knife and carefully trim away those unwanted parts, but be careful not to take off too much meat. We want to keep as much of that delicious steak as possible!
When your steak is trimmed properly, it will cook more evenly and look so much nicer when served.
Trust me, your guests will notice the difference!
Pro Tips for Cooking the Perfect New York Strip Steak
- Quality cuts - The quality of your steak matters. Go for USDA Prime or Choice cuts for better marbling and flavor.
- Adjust cooking time - Adjust the cooking time based on your preferred doneness: rare, medium-rare, medium, or well-done. Remember, the thicker the steak, the longer it'll take, so keep an eye on the internal temperature!
- Sear the steak - Give your steak a good sear! Aim for at least 3 minutes per side to create a beautiful, golden-brown crust. A well-seared steak locks in flavor and juices.
- Cast Iron pan - A cast-iron skillet is your best friend for steak. It holds high heat well, which helps create that perfect crust. If you love cooking with skillets, this is the recipe to make your steak restaurant-worthy.
What To Serve With Steak
- Rosted vegetables: Try roasted asparagus, Brussels sprouts, or carrots for a colorful, nutrient-packed side.
- Mashed or Roasted Potatoes, Potato Salad
- Salad: Try Cucumber Carrot Salad, Tomato Salad, Creamy Radish Salad
- Grilled Corn on the Cob
Recommended Tools
Freezing And Storing Instructions
- To Store. Keep cooled leftover steak in an airtight container in the fridge for up to 3 days. Chimichurri sauce stays fresh for up to a week in the fridge when stored in a sealed container.
- To Freeze. Leftover cooked steak can be frozen for up to 2 months. For the chimichurri, pour it into ice cube or these cute souper trays and freeze for up to 3 months-perfect for quick flavor boosts!
- To Reheat. Thaw leftover steak in the fridge overnight, then reheat in the oven or quickly in a hot pan for best results. For chimichurri, defrost it overnight at room temperature, then enjoy!
More Beef Recipes
Before You Head Out
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Recipe Card
Chimichurri Steak (with New York Strip)
Ingredients
Method
- Season steaks: Start by seasoning the steaks with salt on both sides. Let them sit at room temperature for about 30 minutes. This helps enhance the flavor!2 New York steaks, coarse salt
- Prepare pan: Next, melt some butter in a cast-iron pan over medium-high heat. Add crushed garlic to the butter and let it brown for extra flavor.2 tablespoons unsalted butter, 1 garlic cloves
- Cook steaks: Now it's time to cook the steaks! Sear them in the hot pan until a golden crust forms, then flip them over to sear the other side.
- Lower the heat and cook to your desired doneness, basting the steak with the pan juices as you go. For a perfect medium-rare, cook for an additional 5-6 minutes.
- Rest steaks: Once cooked, remove the steaks from the pan and let them rest for 5 minutes before slicing. This helps keep them juicy!
- Mix chimichurri base: In a small bowl, combine dried oregano, chili flakes, sweet paprika, and 1 tablespoon of hot water. Let this sit for 30 minutes to let the flavors meld together.
- Add fresh ingredients: While you wait, finely mince some garlic and chop fresh parsley. After the 30 minutes are up, mix these into your spice mixture.1 clove garlic, 2 tablespoons fresh parsley
- Combine ingredients: Finally, stir in the vinegar and olive oil. Your chimichurri is ready to add a burst of flavor to your steak!2 tablespoons white wine vinegar, 4 tablespoons olive oil
Nutrition
Video
Notes
- To Store. Keep cooled leftover steak in an airtight container in the fridge for up to 3 days. Chimichurri sauce stays fresh for up to a week in the fridge when stored in a sealed container.
- To Freeze. Leftover cooked steak can be frozen for up to 2 months. For the chimichurri, pour it into ice cube or these cute souper trays and freeze for up to 3 months-perfect for quick flavor boosts!
- To Reheat. Thaw leftover steak in the fridge overnight, then reheat in the oven or quickly in a hot pan for best results. For chimichurri, defrost it overnight at room temperature, then enjoy!
- Cook Times: Medium-Rare: 5-7 minutes; Medium: 7-9 minutes; Medium-Well: 9-11 minutes
- Cooking Temp: Medium-Rare: 130°F; Medium: 140°F; Medium-Well: 150°F
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Chimichurri Steak: FAQs
To know when your steak is ready, simply check the internal temperature with a meat thermometer.
Remember, it should be 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
Using a thermometer takes the guesswork out of cooking steak, so you can enjoy it just the way you like!
Authentic chimichurri is a fresh, flavorful sauce made from parsley, garlic, olive oil, white or red wine vinegar, oregano, and a pinch of salt.
Some versions include a little chili pepper or chili flakes for extra flavor.
Chimichurri usually has a mild heat but isn't overly spicy. A touch of chili flakes or fresh chili pepper adds a subtle kick, but it's more about enhancing flavor than bringing intense heat.
You can adjust the spiciness to your taste by adding more or less chili.
Filet Mignon and New York Strip differ a lot in taste and texture!
Filet Mignon is incredibly tender with a mild flavor, thanks to its low fat content.
It practically melts in your mouth!
The New York Strip has more texture, a bolder beef flavor, and a bit more fat, making it a little less tender but very flavorful. If you like a melt-in-your-mouth experience, go with Filet Mignon.
For a steak with more bite and flavor, the New York Strip is the winner.
Both New York Strip and Ribeye are fantastic, but it depends on what you're craving!
Ribeye has more marbling, which gives it a rich, buttery flavor and a super tender texture.
The New York Strip, on the other hand, has a firmer texture with a bold, beefy flavor and a bit less fat.
If you love a tender, juicy bite, go for Ribeye. If you prefer a leaner cut with that classic steakhouse flavor, New York Strip is a great choice.
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Rianna
Loved this steak, chimichurri is incredible for both steak and roasted veggies!
Helena
delicious and moist, perfect for freezing!